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Baked Lemon-Garlic Chicken (5/8/2009)

Baked Lemon-Garlic Chicken

8 Chicken leg quarters-skinned and fat removed
3 lbs. Red potatoes, rinsed and quartered
3-4 lemons (depending on their size), juiced and zested
1 tsp. salt
½ tsp. pepper
1 ½ tablespoons oregano
1 tablespoon soy sauce
8 garlic cloves, minced
¾ cup Olive oil
1 cup chicken broth, water or white wine

Preheat oven to 335-degrees F. Spray a large roasting pan with cooking spray. Rinse the chicken and pat it dry. Salt and pepper chicken and transfer to a large roasting pan. Add quartered potatoes on and around the chicken. Add oregano, garlic, olive oil, soy sauce, lemon zest and lemon juice, distributing evenly across the pan. Add chicken broth and roast uncovered for 50 minutes. Remove from oven and turn chicken and stir potatoes. Return to oven and continue to bake for another 40 minutes. Remove from oven, turn chicken and stir potatoes and bake another 10 minutes. Make sure to check periodically to make sure there is still some broth in pan. If not, add more broth or water.

This week's recommended wine from Van's Liquor Store in East Dubuque-TriVento Malbec $6.99 750ml bottle through 5/11/09.

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